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Research shows correlation between calf health, feedyard performance and carcass quality Ensuring cattle stay healthy in the feedyard is a major component in producing quality beef, according to several industry experts. "Research is uncovering an important link to carcass quality and health in the feedyard," said Dr. Bill Mies from Texas A&M University. Mies was one of several experts who participated in a panel discussion on cattle health at a stocker conference hosted by Pharmacia & Upjohn Animal Health. The panel cited data showing that cattle treated for respiratory disease were less likely to grade choice when compared to cattle that were not sick. In a 1998 Oklahoma Agricultural Experiment Station Research Report, cattle that were treated more than once for BRD were twice as likely to grade standard, with none of the multiple-treated cattle grading choice. "You easily drop a $50 bill if a calf gets sick -- and probably more," Mies said.  "That money comes from medicine, efficiency, performance and carcass characteristics." Data
from the 1998 Rocky Mountain Ranch to Rail summary illustrates this point. Repulls
saw a $22.46/cwt. reduction in the adjusted grid price over those who had only
been to the sick pen once. Additionally, they were worth $210 less than a one-time
pull and $215 less than an animal that was never sent to the hospital.Dr. Bill Clay, a technical services veterinarian from Pharmacia & Upjohn, illustrated the reduction in carcass quality with the Texas A&M Ranch to Rail summary from 1995 to 1998. "Overall, the sick calves graded eight percent more standards and five percent more selects, while 13 percent fewer graded choice when compared to non-sick cattle. Their performance was also affected," he said. "Healthy cattle gained a third of a pound more each day than those that were treated sometime during the feeding period." These reductions in performance translated to a $77 difference in the sick and non-sick cattle. Clay also presented information from a University of Missouri study on the opportunity cost verses the hidden cost of a repull. The study showed that treating an animal one time resulted in a total loss of $52.75, and two-plus treatments had a loss of $87.84. Carcass values, veterinary costs, additional days on feed and lost gain were all calculated into the figures. "Survival is not the only issue to consider when treating a calf these days," Clay said. "Returning cattle to their optimum performance is becoming just as important." Clay pointed out that catching sick cattle early helps reduce the loss of performance in the feedyard. "You've got to find them early and treat them right in order to achieve a durable cure(TM)," he said. "Then re-evaluate them prior to leaving the hospital pen to eliminate repulls." Research shows repulls have little chance of returning to their optimum performance. Clay recommends examining a calf's temperature, respiratory index, depression score and appetite before sending him back to the home pen.  "If his temperature is still elevated, he's not breathing normally, he still looks sick or is not eating properly, treat and evaluate the animal for at least another day." According
to Clay, if a calf gains more than five percent of its body weight while in
the hospital, it is 11 times less likely to become a repull. In fact, a study
showed cattle gaining five percent of their body weight in the hospital had
a repull rate of only three percent.In addition to reduced performance and carcass quality, repulls are proven to produce tougher meat when tenderness is measured seven days after slaughter. According to an Oklahoma State University Research Bulletin, the shear force value of cattle treated more than once for illness was higher at day seven when compared to cattle that were not sick. "I would much prefer healthy cattle," said Steve Harper of HEB Grocery Company. "One or two trips to the hospital pen, and I don't want that beef because of a palatability problem. I'm selling your product based on palatability." "We must adapt to what the consumer wants," Mies said. "If we want to sell beef, we must fit the consumer, whether we like it or not." |
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